# Low espresso dosing experiences? **URL:** \ **Category:** Q&A\ **Created:** [July 23, 2018, 11:45am UTC](https://baristahustle.discourse.group/t/low-espresso-dosing-experiences/2640 "2018-07-23T11:45:38Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![jack](https://yyz1.discourse-cdn.com/flex027/user_avatar/baristahustle.discourse.group/jack/32/499_2.png) [@jack](https://baristahustle.discourse.group/u/jack)\ **Post date:** [July 23, 2018, 11:45am UTC](https://baristahustle.discourse.group/t/low-espresso-dosing-experiences/2640/1 "2018-07-23T11:45:39Z")
Hey everyone, Does anyone have experience with dropping their dose down to anything lower than 16g and using a ratio that would still produce a 34g+ yield? I’m waiting on some parts to arrive (15g VST baskets and IMS shower screens) so I can do some experimenting but I’d really like to hear if anyone else had already done this. It’s easy to do the math and come to a caluculated guess as to what will happen based off of resources readily available however I’ve always found human experience more valuable. Cheers in advance for any help! Did you drop your pump pressure? Did you get smaller dose baskets? Did you grind a lot finer? What machine did you use? What grinder did you use? PuqPress or manual tamp? Precision tamper or basic tamper? How much money did you save? Worth the effort? Was there a substantial difference in taste? Any info hugely appreciated and I’ll post up some results when my parts arrive. We’re a cafe that’s more focused on flavour over caffeine content and I’m asking because the owners want to cut costs in ways that won’t affect wages and other silly things. Also to potentially help our equipment (burrs mainly) last longer. ---
**Author:** ![moominpapa](https://avatars.discourse-cdn.com/v4/letter/m/f14d63/32.png) [@moominpapa](https://baristahustle.discourse.group/u/moominpapa)\ **Post date:** [July 23, 2018, 1:48pm UTC](https://baristahustle.discourse.group/t/low-espresso-dosing-experiences/2640/2 "2018-07-23T13:48:00Z")
What equipment do you have in your cafe? I think you would be better off running at lower pressure (~6 bar) with lower doses (I believe Maxwell-CD has a similar set up in his cafe). At full 9+ bar of pressure I think you will struggle with channelling ---
**Author:** ![jack](https://yyz1.discourse-cdn.com/flex027/user_avatar/baristahustle.discourse.group/jack/32/499_2.png) [@jack](https://baristahustle.discourse.group/u/jack)\ **Post date:** [July 24, 2018, 5:05pm UTC](https://baristahustle.discourse.group/t/low-espresso-dosing-experiences/2640/3 "2018-07-24T17:05:31Z")
Linea PB, Mythos 1. Definitely planning to drop pressure. We’re running 8.5bar at the moment. Planning to do some tests tomorrow night. ---
**Author:** ![nico](https://yyz1.discourse-cdn.com/flex027/user_avatar/baristahustle.discourse.group/nico/32/1188_2.png) [@nico](https://baristahustle.discourse.group/u/nico)\ **Post date:** [July 26, 2018, 9:28am UTC](https://baristahustle.discourse.group/t/low-espresso-dosing-experiences/2640/4 "2018-07-26T09:28:18Z")
Hey, we just did this at climpsons yesterday! Did you drop your pump pressure? from 9 to 6bar Did you get smaller dose baskets? no Did you grind a lot finer? no, coarser What machine did you use? Linea PB What grinder did you use? Mythos 1 PuqPress or manual tamp? Puqpress 58mm Precision tamper or basic tamper? n/a How much money did you save? have to wait and see Worth the effort? absolutely Was there a substantial difference in taste? everything’s sweeter and not as intense! hope this helps Jack! Nico ---
**Author:** ![jack](https://yyz1.discourse-cdn.com/flex027/user_avatar/baristahustle.discourse.group/jack/32/499_2.png) [@jack](https://baristahustle.discourse.group/u/jack)\ **Post date:** [July 26, 2018, 12:22pm UTC](https://baristahustle.discourse.group/t/low-espresso-dosing-experiences/2640/5 "2018-07-26T12:22:54Z")
Nico you’re a legend. We’ve met once or twice briefly. Feel like i owe you a pint or two for all your help 👌🏼 ---
**Author:** ![nico](https://yyz1.discourse-cdn.com/flex027/user_avatar/baristahustle.discourse.group/nico/32/1188_2.png) [@nico](https://baristahustle.discourse.group/u/nico)\ **Post date:** [July 26, 2018, 1:57pm UTC](https://baristahustle.discourse.group/t/low-espresso-dosing-experiences/2640/6 "2018-07-26T13:57:23Z")
we also added a 10 second “pre infusion”. It increased the run time by 3 seconds compared to 0 preinfusion and is so far reducing channeling that comes from poor distribution, and slightly increasing sweetness! ---
**Author:** ![Ujon](https://avatars.discourse-cdn.com/v4/letter/u/5f8ce5/32.png) [@Ujon](https://baristahustle.discourse.group/u/Ujon)\ **Post date:** [August 15, 2018, 5:58am UTC](https://baristahustle.discourse.group/t/low-espresso-dosing-experiences/2640/7 "2018-08-15T05:58:40Z")
Do you know how a lower dose/lower pressure would effect the tds/extraction? ---
**Author:** ![nico](https://yyz1.discourse-cdn.com/flex027/user_avatar/baristahustle.discourse.group/nico/32/1188_2.png) [@nico](https://baristahustle.discourse.group/u/nico)\ **Post date:** [August 16, 2018, 7:04am UTC](https://baristahustle.discourse.group/t/low-espresso-dosing-experiences/2640/8 "2018-08-16T07:04:22Z")
Lower Dose: if you keep all of your other variables the same (time, yield, temp) it will increase extraction% and lower tds%, due to the water to coffee ratio being higher. Lower pressure: will increase your extraction %, but it’s mostly done because it improves consistency and reduces channeling. check out Michaels blog post [here](https://strivefortone.com/2016/05/18/this-low-pressure-rehash/) ---
**Author:** ![alexevansohio](https://yyz1.discourse-cdn.com/flex027/user_avatar/baristahustle.discourse.group/alexevansohio/32/500_2.png) [@alexevansohio](https://baristahustle.discourse.group/u/alexevansohio)\ **Post date:** [November 20, 2018, 7:26pm UTC](https://baristahustle.discourse.group/t/low-espresso-dosing-experiences/2640/9 "2018-11-20T19:26:45Z")
Did you drop your pump pressure? We’ve done it both ways - 9 bars and a flow restricted version that topped out around 6 bars. It’s workable either way but things tend to have a wider sweet spot at the lower pressure. Did you get smaller dose baskets? Yes, 15g VSTs. Did you grind a lot finer? Yes, but not as much finer as I expected to have to. What machine did you use? Slayer V3 two group, GS3, Breville Dual Boiler, Linea Classic. What grinder did you use? EK43, Peak, Forte BG, K30. PuqPress or manual tamp? Manual Precision tamper or basic tamper? Precision - the barista hustle tamper How much money did you save? we moved from 20g to 15g and thus saved 25% per shot Worth the effort? Certainly. Cleaner and more expressive espresso and huge cost savings. Win win. Was there a substantial difference in taste? I believe so, yes.